I like to make corn tortilla chips by cutting up store-bought tortillas and baking them at 350 for ~20-25 minutes without oil or salt. However, I've found that the last few minutes are highly variable – they go from perfect golden to burnt brown very quick. I've had to toss quite a few sheets because giving an extra minute or two resulted in burnt chips.
I also try to flip and rearrange the chips about halfway through because another large source of variability is the chip's placement within the oven – usually chips near the front crisp up much quicker.
These issues are further compounded if I'm baking two sheets of chips at the same time, which is often the case.
I've thought of a couple things, but haven't tried yet:
- Bake at a lower temp for longer.
- Dehydrate the tortillas somehow before baking.
I'd rather avoid the first option, and I haven't thought of a means of doing the second.
Does anyone have suggestions for baking tortilla chips in a more consistent manner?
Best Answer
I broiled on low and just watched them. Didn't take more than a few minutes per side and they browned relatively evenly. Actually they looked store bought and they tasted delicious completely unseasoned